Rye Bread Crusted Pork Chops (Rupjmaizes pārklāti cūkgaļas karbonādes)

Rupjmaizes pārklāti cūkgaļas karbonādes, or Rye Bread Crusted Pork Chops, are a traditional Latvian dish that combines the flavors of tender pork with the crunch of rye bread crust. This recipe is a delicious way to experience the unique flavors of Latvian cuisine.

Rye Bread Crusted Pork Chops (Rupjmaizes pārklāti cūkgaļas karbonādes)

Ingredients

  • 4 pork chops
  • 2 cups rye bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 eggs, beaten
  • 2 tablespoons vegetable oil

Instructions

  1. In a shallow dish, mix together the rye bread crumbs, salt, and black pepper.
  2. Dip each pork chop into the beaten eggs, then coat with the rye bread crumb mixture, pressing gently to adhere.
  3. Heat the vegetable oil in a large skillet over medium heat.
  4. Cook the pork chops for 5-7 minutes on each side, or until golden brown and cooked through.
  5. Remove from the skillet and let rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Shallow dish Large skillet

Tools

Tongs Meat thermometer

Serving suggestions

Serve the Rupjmaizes pārklāti cūkgaļas karbonādes with a side of mashed potatoes and a fresh salad for a complete meal.

Tips & tricks

For extra flavor, consider adding a sprinkle of caraway seeds to the rye bread crumb mixture before coating the pork chops.

Cost

$15